Grilled Pizza with Harissa and Herb Salad Recipe

Name: Grilled Pizza with Harissa and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups warm water (105F to 115F); 1/4 teaspoon sugar; 1 envelope (1/4 ounce) active dry yeast; 3 cups (or more) all purpose flour, divided; 1/4 cup whole wheat flour; 1 tablespoon extra-virgin olive oil plus additional for brushing; 2 1/2 teaspoons coarse kosher salt; 6 teaspoons harissa sauce*; 1 1/2 cups (packed) coarsely grated Gruyere cheese, divided; 3/4 cup freshly grated Parmesan cheese, divided; 4 cups mixed baby greens; 1 cup fresh Italian parsley leaves; 1 cup fresh basil leaves, coarsely torn; 1/2 cup coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill); 1 tablespoon extra-virgin olive oil; 1/4 cup pine nuts, lightly toasted; Harissa, Tunisian hot sauce, is available at Middle Eastern markets and specialty foods stores, and from adrianascaravan.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chi…

Servings: persons

1 1/4 cups warm water (105F to 115F)
1/4 teaspoon sugar
1 envelope (1/4 ounce) active dry yeast
3 cups (or more) all purpose flour, divided
1/4 cup whole wheat flour
1 tablespoon extra-virgin olive oil plus additional for brushing
2 1/2 teaspoons coarse kosher salt
6 teaspoons harissa sauce*
1 1/2 cups (packed) coarsely grated Gruyere cheese, divided
3/4 cup freshly grated Parmesan cheese, divided
4 cups mixed baby greens
1 cup fresh Italian parsley leaves
1 cup fresh basil leaves, coarsely torn
1/2 cup coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill)
1 tablespoon extra-virgin olive oil
1/4 cup pine nuts, lightly toasted
Harissa, Tunisian hot sauce, is available at Middle Eastern markets and specialty foods stores, and from adrianascaravan.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.

1
Mix 1 1/4 cups warm water and sugar in large bowl; sprinkle yeast over.
2
Let stand until yeast dissolves and mixture looks spongey, about 10 minutes.
3
Whisk in 1 cup all purpose flour; let stand in warm draft-free area until mixture is bubbling, about 35 minutes.
4
Stir whole wheat flour, 1 tablespoon olive oil, and coarse salt into yeast mixture, then stir in 2 cups all purpose flour.
5
Knead dough in bowl until almost smooth and beginning to pull away from sides of bowl, adding more all purpose flour by tablespoonfuls if dough is very sticky.
6
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 7 minutes.
7
Form dough into ball.
8
Place dough ball in oiled large bowl; turn dough to coat with oil.
9
Cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
10
Punch down dough; divide into 6 equal pieces.
11
Roll each dough piece on floured surface into ball.
12
Cover dough balls loosely with plastic wrap and let rest 30 minutes.
13
Prepare barbecue (medium-high heat).
14
Sprinkle 2 large baking sheets with flour.
15
Roll out each dough ball on lightly floured work surface to 7- to 7 1/2-inch round, letting dough rest briefly if springing back.
16
Transfer to floured baking sheets.
17
Brush tops lightly with olive oil.
18
Working in batches, grill dough rounds, oiled side up, until bottoms are firm and grill marks appear, watching to avoid burning, about 3 minutes.
19
Turn crusts over, grilling until dough is set, about 2 minutes.
20
Transfer crusts, grill-marked side up, to baking sheets.
21
DO AHEAD Can be made 8 hours ahead.
22
Let stand at room temperature.
23
Prepare barbecue (medium heat).
24
Spread 1 teaspoon harissa very thinly over top of each pizza crust.
25
Sprinkle each with 1/4 cup Gruyere and 2 tablespoons Parmesan cheese.
26
Return pizzas to grill; cover and grill just until cheese melts, about 4 minutes.
27
Combine baby greens, parsley leaves, basil leaves, chopped assorted fresh herbs, and olive oil in medium bowl; toss to coat thoroughly with oil.
28
Place pizzas on platter.
29
Divide salad among crusts; sprinkle with pine nuts.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups warm water (105F to 115F), 1/4 teaspoon sugar, 1 envelope (1/4 ounce) active dry yeast, 3 cups (or more) all purpose flour, divided, and more.

Yes, Grilled Pizza with Harissa and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pizza with Harissa and Herb Salad

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